1 (4 pound) whole chicken, cut into 1 inch strips
1 cup sliced mushrooms
1 teaspoon seasoned salt
8 ounces shredded crumbled onion
4 ounces shredded mozzarella cheese
3 tablespoons olive oil
1 tablespoon water
1 teaspoon vanilla extract
2 (8 ounce) cans tomato soup
Place chicken strips in a grill and heat lightly over medium high heat. Remove from grill and set aside.
Heat oil and 1 tablespoon water in nonstick skillet or dutch oven over medium high heat; saute marinated mushrooms and onion in oil 2 minutes. Remove the chicken strips from grill and place in skillet or oven. Stir together with mushrooms and onion and brown. Add cheese and brown on all sides; cook and stir 1 minute or until cheese is melted and chicken strips are crispy. Add olive oil, water, 1 teaspoon vanilla and tomato soup and bring to a medium heat. Cover and cook about 30 minutes or until chicken is tender. Transfer to serving platter.